the best Crème Brûlée Cupcakes

If you love crème brûlée and cupcakes, you’re in for a treat! These Crème Brûlée Cupcakes combine soft, custardy vanilla cake with rich vanilla bean pastry cream, all topped with a crisp caramelized sugar shell. It’s a dessert mashup that’s elegant, creamy, and downright irresistible.

What makes these cupcakes truly special is the one-pot pastry cream — it doubles as both the filling and frosting. Once chilled, the cupcakes are topped with sugar and torched until golden and crackly, just like the classic French dessert.

Whether you’re celebrating a special occasion or just want to impress your guests, these cupcakes are guaranteed to steal the show.

Table of Contents

Why This Recipe Works

Tender vanilla cupcakes – Rich, buttery cupcakes with a soft, custardy crumb that complements the creamy filling.
Perfectly balanced fats – Butter brings flavor; oil ensures they stay soft even after cooling.

Luscious vanilla bean pastry cream – A silky, deeply vanilla custard that’s made all in one pot—no tempering required.
Crackly caramelized sugar – A brûléed topping adds drama and texture, breaking open to reveal the creamy center.
Make-ahead friendly – You can prep the pastry cream in advance and even bake the cupcakes a day ahead.

Ingredients You’ll Need

For full ingredient quantities, see the recipe card below.

All-purpose flour – No need for cake flour. Just be sure to measure accurately—ideally with a kitchen scale.
Granulated sugar – Regular white sugar works well, or use caster sugar for a finer crumb.

Pure vanilla extract or vanilla bean – Use high-quality vanilla extract or, for a showstopper result, scrape a real vanilla bean.
Unsalted butter – Softened to room temperature to cream properly with the sugar.
Neutral oil – Like canola or sunflower, to keep the cupcakes soft.

Eggs – Two whole eggs give the cake structure and richness.
Milk – Use 2% or whole milk for the best texture and flavor.
Pastry cream – Your homemade vanilla custard, chilled until set.

Raw or coarse sugar – For brûléeing the tops.
Kitchen torch – Essential for caramelizing the sugar.

How to Make Crème Brûlée Cupcakes

Step 1: Make the Pastry Cream

Follow this easy one-pot pastry cream recipe and chill it for at least 4 hours (or overnight) until fully set.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter, sugar, and vanilla until pale and fluffy (about 3 minutes).

Step 3: Add Eggs

Beat in the eggs one at a time until smooth and creamy.

Step 4: Mix Wet Ingredients

Whisk milk and oil together in a measuring cup.

Step 5: Alternate Wet and Dry

Gradually add the flour and milk mixtures, starting and ending with the flour. Mix just until combined between additions, then beat briefly on high speed to emulsify.

Step 6: Bake

Divide batter into lined muffin tins (about ⅔ full) and bake at 350°F (180°C) for 18–20 minutes. Let cool completely.

Step 7: Fill & Frost

Cut a small cone from the center of each cooled cupcake and fill with pastry cream. Spoon more pastry cream on top and smooth it out. Chill for 15 minutes to let the custard set.

Step 8: Brûlée the Tops

Dip the tops in coarse sugar and brûlée with a kitchen torch until caramelized and golden. Let the sugar harden, then serve immediately.

Expert Tips for Success

Use room temperature ingredients for even mixing and better texture.
Don’t overmix – Stop as soon as the batter is smooth.

Mix on high briefly at the end to emulsify the batter for extra tenderness.
Use a kitchen scale – Accurate measurements make all the difference.
Torch with care – A little singe on the paper liner adds charm (just be safe!).

Recipe FAQs

What’s the best oil for cupcakes?
Use a neutral, fresh oil like canola or sunflower. Avoid oils that have been opened too long or exposed to light and heat.

Can I substitute vanilla bean?
Yes! Use 1 teaspoon of pure vanilla extract stirred in at the end of making the pastry cream.

How can I tell when my cupcakes are done?
They’re ready when lightly golden and a toothpick comes out clean. Don’t wait for them to brown deeply—they’ll stay pale.

How do I keep cupcakes moist?
Oil helps keep them soft. Moisture comes from liquids, not just fat, so balance is key!

Why did my cupcakes sink?
Check your baking powder and baking soda—they may be expired. Also, don’t overdo the leaveners or your cupcakes may rise too fast and collapse.

Can I make them ahead?
Yes. Bake the cupcakes a day ahead and store at room temp. Fill and brûlée them the day of serving.

Storing and Freezing

Store filled cupcakes in the fridge in an airtight container for up to 3 days.
Freeze unfilled cupcakes for up to 3 months. Wrap individually in plastic and freeze in a resealable bag.

These Crème Brûlée Cupcakes are a magical fusion of French pastry and classic vanilla cake. With a creamy custard center and a crackly caramelized topping, they’re guaranteed to wow any crowd. Make them for your next special gathering—or just because you deserve something fancy.